Ingredients

Title Value
1. Live yeast Opara 20 Column
2. Flour Opara 100 Column
3. Sugar Opara 1 Tsp
4. Milk Opara 180 Ml
5. Flour Dough 400 Column
6. Chicken egg Dough 2 PC.
7. Egg yolk Dough 1 PC.
8. Butter Dough 80 Column
9. Sugar Dough 100 Column
10. Vanilla Dough 1 Tsp
11. Salt Dough 1 Tsp
12. Raisins Dough 100 Column
13. Chicken Egg Protein Glaze 1 PC.
14. Powdered sugar Glaze 100 Column
15. Lemon juice Glaze 1 Tsp

Cooking

1 . Stage

Pour warm milk into a deep bowl, add sugar and yeast, mix well until the yeast and sugar are completely dissolved. Pour in flour, mix. Cover and leave in a warm place for 20 minutes.

2 . Stage

Transfer the eggs and yolk into a deep bowl, add sugar, salt, vanilla and beat with a mixer until lush foam. Then pour in the melted butter and whisk again.

3 . Stage

Transfer the dough into the egg mixture and mix. Then, in several sets, add flour and knead the dough. It should be sticky and tender.

4 . Stage

Grease your hands with vegetable oil and knead the dough for 10 minutes, during which time it will stop sticking to your hands.

5 . Stage

Lubricate a clean deep bowl with vegetable oil, put the dough in it, cover with a towel and leave to approach in a warm place for 1.5 hours.

6 . Stage

Wash the dough a little with your hands, then add the raisins and knead so that the raisins are evenly distributed throughout the dough.

7 . Stage

From the dough, make balls and place them in the baking dish, cover with a towel and leave to approach for 1 hour.

8 . Stage

Bake at 180 degrees for 30-40 minutes. Cool the finished cakes.

9 . Stage

For glaze, beat the protein with powdered sugar and lemon juice, it should turn out to be viscous and uniform.

10 . Stage

Cover the Easter cakes with glaze, decorate with multi-colored sprinkles and leave at room temperature to dry the glaze. Bon appetit !!!